ENJOYING THE FRUIT SEASON AT THE FORGE

Plus a little seasonal recipe for your home

Whilst Graham is busy in the forge, I am enjoying my favourite time of year with the wonderful abundance of fruits, nuts and berries that grow in our Suffolk countryside. I always find my squirrel instincts kick in at this time of year when I’m able to make goodies for the pantry that will last throughout the winter. We’ve got plenty of apples to make pies, and I’ll probably add in some juicy blackberries. What could be better?! We’ve also grown crab apples to make crab apple jelly which is delicious added to gravy or equally, on it’s own. We’ve got plump sloes and damsons for the finest of gin tipple, which when added to Champagne makes the perfect drink for guests on Christmas morning. I’m also making pickles and chutneys which are a perfect accompaniment to cold meats and cheeses. My late mother-in-laws piccalilli is a must! (if you make this you would never have shop bought again) – so here’s the recipe …

Pat`s Piccalilli

(there are no hard & fast rules to this recipe – years ago everything was a bit of guesswork so the 4lb of veg can be up to you to make your own mix)

Layer vegetables onto a dish sprinkle well with salt & leave overnight, rinse under a cold tap and drain well on kitchen paper, place in a large pan and cover with malt vinegar bring to the boil and simmer for 5mins. You still need a crunch to the vegetables. Mix together 4 heaped tablespoons of plain flour, 1 dessert spoon of Turmeric, 1 dessert spoon of ground ginger and 1lb of granulated sugar. Use vinegar to mix, then add to the veg to thicken. Bring back to the boil just to cook the flour mix. Cool, then place in clean jars seal tight this will last for months.

Autumn will soon be upon us, then Christmas will be here in no time at all. If you’re thinking of something different for the home or gifts this year, take a browse through our website our bespoke ironware makes the perfect gift that will last a lifetime